Souffles are usually cooked in flat, metal dishes, round tins or fluted moulds, according to the style, a very useful flat dish being one with a loose, tin lining, the souffle being kept nicely warmed by hot water in the larger vessel.

(1). Mix in a saucepan two ounces of potato flour, two tablespoonfuls of powdered sugar, a little finely-chopped lemon peel, and one teacupful of milk, and stir them over the fire until boiling; then put in one ounce of butter and continue stirring until the flour is cooked. When the mixture is cool add the beaten yolks of four eggs, stir quickly and then add the well-whisked whites of the eggs. Butter a souffle-dish, turn the mixture into it and bake it for twenty-five minutes in a moderate oven. Serve the souffle as soon as it is cooked.

Cheese Souffles

Put two tablespoonfuls of butter in a saucepan and one heaping tablespoonful of flour; when smooth, add one teacupful of milk, one-half teaspoonful of salt and a little cayenne pepper, and cook for two minutes; then add the well-beaten yolks of three eggs and one breakfast cupful of grated cheese, and set it one side to cool. After it is cold, add the whites, beaten to a stiff froth, turn into a buttered dish, and bake for about thirty minutes, then serve immediately.

Cherry Souffles

Put four ounces of flour into a saucepan, and pour in slowly one and one-half pints of milk, and stir it over the fire until thick and smooth. When cooked, take the mixture off the fire, and continue stirring until nearly cold. Warm four ounces of butter and whisk it until creamy; then mix in four ounces of sugar, six well-beaten eggs, and a small quantity of powdered sugar. Stir all these together with a pound and a half of black cherries. Butter a souffle-mould, and sprinkle in some grated breadcrumbs, shaking out the superfluous crumbs. Pour the mixture into the mould, cover it with a sheet of buttered paper, and bake in a moderate oven. When cooked, turn the souffle out onto a hot dish, and serve it at once.

Chestnut Souffles

After slitting the skins of about three dozen large chestnuts, roast them, but do not allow them to brown, then peel, pound in a mortar, and rub through a sieve. Put the mixture back into the mortar with half its weight in sugar added, a part of which has been flavored with vanilla, and add the white of an egg, mix all thoroughly together, and then shape the paste into small balls. Dip each ball into the whisked white of an egg, allow them to drain, and then roll them one at a time in powdered sugar until they are entirely covered with it; arrange them on a baking sheet a little distance from each other, and bake them for twenty-five or thirty minutes in a moderate oven. When done, put them in a group on a folded napkin.

Chocolate Souffles

Put one and two-thirds of a cupful of milk in a double boiler, put on the fire and boil. Take a third of a cupful of milk, add two tablespoonfuls of cornstarch, and put it to the boiling milk. Dissolve an ounce and a half of chocolate and one teacupful of sugar with two tablespoonfuls of boiling water, and also add this to the milk. Beat the yolks of three eggs, add half a saltspoonful of salt, put this to the mixture. Put the boiler in ice water and beat until cold. Flavor with vanilla and pour into a dish. Beat the whites of the eggs to a stiff froth, put in half a cupful more sugar, and heap it on the mixture in the dish.